Quinoa tabbouleh

Ingredients for two servings:

  • 120g cooked quinoa
  • 1 plum tomato
  • 2–3 cups kale
  • 1/2 a cucumber
  • 200g cooked white beans
  • a handful of coriander, parsley and mint — all fresh
  • juice of half a lemon

After cooking the quinoa according to the instructions in the package, chop all the ingredients, except for the beans. Mix everything in a big bowl. I sautéed the kale but you can use it raw or just steamed.

When you have everything ready, pour the lemon juice, and 1 tablespoon of olive oil. Mix everything together. Serve in separate bowls and sprinkle with toasted sesame seeds.

I’m guessing this is going to become a staple food, as the days get warmer and warmer. It’s a light and refreshing dish.

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